Making your own refried beans takes a little planning but not a lot of time, and the result is delicious. I usually cook the beans the day before since I never know exactly how long it will take the beans to cook. Refried beans are a great things for your kids to learn to make. I would cook the beans, and then Tom would make the refried beans (an essential ingredient for his quesadillas). Always having homemade refried beans and yellow rice in the refrigerator is a good way to have a nutritious snack option available at anytime for hungry teenagers. Even better, it is an easy one that they can fix for themselves in no time at all. Of course, having tortillas (I keep extra packs the freezer), cheese, salsa and any veggies they like such as green onion or fresh avocado on-hand is needed too.
Adjust the quantity of the ingredients below to your taste. Add more jalapeno's or some green chili's if you like your beans hot, add more garlic if you love the taste of garlic, etc. Adjust the amount of olive oil added and the length of time pureed, depending upon whether you like very smooth or chunkier refried beans. If you do not have a food processor, you can smash everything together with a fork.
Ingredients:
2 - 4 cups of cooked pinto beans plus a little juice(or combination of pinto and Anasazi beans)
2 - 3 Tbl finely diced yellow onion
1 - 2 Tbl finely diced jalapeno
1 - 3 cloves garlic minced
Olive oil
1 tsp ground cumin
1/2 tsp oregano
1/2 tsp sea salt
Sauté the onion, pepper and garlic in a heavy skillet (don't use one with a non-stick coating). Place beans with a little juice into food processor. Add sautéed vegetables and spices, puree.
Add additional bean liquid or olive oil until desired consistency.
Use immediately or store in refrigerator. Last several days in the refrigerator.
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